“Free range.” “No hormones or steroids.” “All-natural.” “Certified Angus beef.” “Fresh poultry.” “Pesticide-free.” These are a few of the phrases that appear on products at the local grocery store or farmer’s market. Although farmers and producers may use these phrases in confidence, it should be noted that food labels don’t always carry a legal…

In the United States, over a billion dollars is lost annually due to unsold and “spoiled” meat in delis and supermarkets. These meats are not “spoiled” in the traditional sense, but their color appears a bit more brown, green or gray than red, making them look less than appealing for purchase. Researchers at MU’s meat science…

By John Heniff “Weather is your mood, climate is your personality.” That was one of many gems that meteorologist J. Marshall Shepherd shared with his audience Mar. 19 as part of MU’s Life Sciences and Society Program symposium,“Confronting Climate Change.” The University of Georgia professor and director of the campus’ atmospheric sciences program enlightened the audience with…

By John Heniff Columbia, Mo. — The human body was not designed to climb Mount Everest. Danger comes from above in the form of avalanches and falling ice. Injury or death can come from below, too, as one wrong step can lead to a treacherous fall off the mountain. The probability of succumbing to high-altitude cerebral…

John is a junior studying arts and culture journalism at the University of Missouri. He grew up in Homer Glen, Illinois before enrolling at MU. In his previous journalistic adventures, he has worked for Vox Magazine, the Columbia Missourian, and ZouFeed.com. In his free time, he likes to listen to classic rock, watch sports with…